Xiao Huan-Huan, Li Xue-Ying, Chen Ying-Ying, Zhou Jin-Xiang, Zhang Ting, Li Qiang-Ming, Pan Li-Hua, Luo Jian-Ping, Zha Xue-Qiang
Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, PR China.
Engineering Research Centre of Bioprocess of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, No. 193 Tunxi Road, Hefei 230009, PR China.
Food Chem. 2025 Oct 15;489:145027. doi: 10.1016/j.foodchem.2025.145027. Epub 2025 Jun 3.
The aim of this study was to identify novel antioxidant peptides from quinoa (Chenopodium quinoa wild.) protein hydrolysates, which were prepared using enzyme combination methods. Eleven novel antioxidant peptides were screened through in silico evaluation, and their structure-activity relationships were further investigated. Molecular docking studies indicated that GPGGGGKGEMF (GF-11) exhibited a higher binding affinity and interaction capacity. GF-11 significantly reduced reactive oxygen species (ROS) levels to 43.20 and malondialdehyde (MDA) levels to 1.92 nmol/mg protein in oxidatively damaged RAW264.7 cells, while also significantly enhancing SOD, GSH-Px, and CAT activities to 25.33, 133.99, and 43.20 U/mg protein, respectively. Furthermore, GF-11 competed with Nrf2 for the binding site on Keap1, promoting the expression of Nrf2, HO-1, and NQO1 proteins, which ultimately activated the Keap1-Nrf2 pathway and mitigated oxidative damage. These findings provide a scientific basis for the application of quinoa antioxidant peptides in the development of functional foods.
本研究的目的是从采用酶组合方法制备的藜麦（Chenopodium quinoa wild.）蛋白水解物中鉴定新型抗氧化肽。通过计算机模拟评估筛选出11种新型抗氧化肽，并进一步研究了它们的构效关系。分子对接研究表明，GPGGGGKGEMF（GF-11）表现出更高的结合亲和力和相互作用能力。在氧化损伤的RAW264.7细胞中，GF-11可将活性氧（ROS）水平显著降低至43.20，丙二醛（MDA）水平显著降低至1.92 nmol/mg蛋白，同时还可将超氧化物歧化酶（SOD）、谷胱甘肽过氧化物酶（GSH-Px）和过氧化氢酶（CAT）活性分别显著提高至25.33、133.99和43.20 U/mg蛋白。此外，GF-11与Nrf2竞争Keap1上的结合位点，促进Nrf2、HO-1和NQO1蛋白的表达，最终激活Keap1-Nrf2途径并减轻氧化损伤。这些发现为藜麦抗氧化肽在功能性食品开发中的应用提供了科学依据。
